Greek Lentil Salad with Feta, Herbs, and Lemon Dressing

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Greek lentil salad with feta and herbs is a cold, hearty salad made from tender green lentils, crunchy cucumber, tomatoes, olives, and a lemon-oregano dressing. It tastes bright and a little salty from the feta, with fresh mint and dill running through every bite.

I make a big batch of this on Sunday and eat it for lunch most of the week. The lentils hold their shape if you don’t overcook them, so the salad stays firm instead of turning to mush.

This isn’t a family recipe passed down through generations, just a simple version inspired by the lentil salads you find at Greek tavernas and delis. It comes together in about 50 minutes, most of which is the lentils simmering on their own.

You do not need anything special for this recipe. A small saucepan and a mixing bowl will do.

Why You’ll Love This Recipe

• Keeps well in the fridge for easy weekday lunches
• Lentils hold their shape instead of turning mushy
• Feta and olives add salt without much extra seasoning
• Ready in about 50 minutes, mostly hands-off simmering

Ingredient Notes

• lentils: Use green or brown lentils, not red split lentils. Red lentils cook fast and turn to mush, which won’t work in a salad you want to hold its shape.
• feta: Buy feta in a block and crumble it yourself if you can. It’s firmer and less watery than pre-crumbled feta, and it holds up better once tossed with the dressing.
• kalamata olives: Pitted kalamata olives save time, but you can use any brine-cured black olive you like. Taste one before adding salt, since olives vary a lot in saltiness.
• fresh herbs: Parsley, mint, and dill together give this salad its flavor, so don’t skip any one of them if you can help it. Dried herbs won’t give you the same fresh, grassy taste.
• red wine vinegar: This gives the dressing its tang alongside the lemon. You can swap in white wine vinegar if that’s what you have, the flavor will just be slightly milder.
• garlic: One clove goes a long way raw in a dressing like this. If you’re sensitive to raw garlic, use half a clove or let the dressing sit for 10 minutes so the bite mellows.

Greek Lentil Salad with Feta, Herbs, and Lemon Dressing

A cold, hearty lentil salad with cucumber, tomatoes, olives, feta, and fresh herbs in a lemon-oregano dressing.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: Mediterranean

Calories: 372

Ingredients Method Notes

Ingredients

  

For the Salad

• 200 g dried green or brown lentils rinsed
• 1 bay leaf
• 1 red onion small (about 80 g); finely chopped
• 1 cucumber (about 200 g); diced
• 200 g cherry tomatoes halved
• 80 g kalamata olives pitted and halved
• 150 g feta cheese crumbled
• 1/2 cup fresh parsley chopped
• 1/4 cup fresh mint chopped
• 2 tbsp fresh dill chopped, plus extra for topping

For the Dressing

• 60 ml olive oil (1/4 cup)
• 3 tbsp red wine vinegar
• 2 tbsp lemon juice about 1 lemon
• 2 cloves garlic minced
• 1 tsp dried oregano
• salt and black pepper to taste

Method

 

Cook the Lentils

1. Rinse the lentils under cold water. Add them to a 3-quart / 2.8 L saucepan with the bay leaf and enough water to cover by 2 inches (about 5 cm). Bring to a boil.
2. Lower the heat and simmer for 20 to 25 minutes, until the lentils are tender but still hold their shape. Check one at 20 minutes, if it's still hard in the middle give it a few more minutes.
3. Drain the lentils in a colander and remove the bay leaf. Spread them on a quarter sheet pan (23 x 33 cm / 9 x 13 inch) to cool for about 10 minutes.

Make the Dressing

1. While the lentils cook, whisk the olive oil, red wine vinegar, lemon juice, garlic, and dried oregano together in a small bowl. Season with a pinch of salt and pepper.

Assemble the Salad

1. In a large mixing bowl, combine the cooled lentils, red onion, cucumber, cherry tomatoes, and olives.
2. Pour the dressing over the top and toss gently until everything is coated.
3. Fold in the parsley, mint, dill, and half the feta.
4. Taste and adjust the salt and pepper, keeping in mind the feta and olives are already salty.
5. Transfer the salad to a serving platter or bowl. Top with the remaining feta and a little extra dill before serving.

Notes

• Use green or brown lentils, not red, so they hold their shape.
• Cool the lentils on a sheet pan to stop the cooking.
• Taste before salting, feta and olives are both salty.
• Add feta and herbs right before serving if making ahead.

Tips for Success

• Rinse the lentils well before cooking to wash off any dust or debris from the bag.
• Check the lentils at 20 minutes and taste one, they should be tender but not falling apart.
• Cool the lentils on a sheet pan instead of leaving them in the hot pot, so they stop cooking.
• Taste before adding extra salt, since the feta and olives are both salty on their own.
• Let the salad sit for 15 minutes after tossing so the lentils soak up the dressing.

Variations

• Swap the feta for crumbled goat cheese if you want a milder, tangier finish.
• Add a handful of baby spinach or arugula for extra green and a peppery bite.
• Stir in diced roasted red peppers for a smoky, sweet note against the lentils.

Storage and Reheating

Greek lentil salad keeps well in the fridge for 4 to 5 days, stored in an airtight container. The lentils and vegetables actually taste better after a few hours, once the dressing has soaked in.

Serve it cold or at room temperature, straight from the fridge. Give it a quick stir before serving, since the dressing settles at the bottom of the container.

If you’re making this for meal prep, keep the feta and fresh herbs separate and stir them in right before eating so the herbs stay bright and the feta doesn’t turn mushy.

Serving Suggestions

Greek lentil salad works as a light lunch on its own, or as a side next to grilled chicken or lamb. I like to serve it with warm pita and a small bowl of tzatziki on the side.

For a bigger spread, put it out with hummus, dolmades, and a plate of sliced cucumber and tomato. It also holds up well in a lunchbox, so it’s an easy one to pack for work.

FAQ

Why is my Greek lentil salad mushy instead of firm?

Overcooked lentils or the wrong type are usually the reason. Use green or brown lentils here, not red split lentils, since red ones break down fast. Simmer for 20 to 25 minutes and check at the 20 minute mark, they should be tender but still hold their shape when you bite into one.

Can I use canned lentils instead of cooking dried lentils?

Yes, canned lentils work fine here. Use two 15-ounce cans, drained and rinsed well, then skip the stovetop cooking step and go straight to assembling the salad. Canned lentils are softer than home-cooked ones, so toss them gently or they’ll break apart.

How long does this lentil salad keep in the fridge?

Store this lentil salad in an airtight container in the fridge for 4 to 5 days. The dressing only gets better as it sits, so don’t worry about mixing everything together right away. The fresh herbs taste brightest within the first two days, so add extra dill if serving later in the week.

What goes well with Greek lentil salad and feta?

Grilled chicken, lamb skewers, or warm pita with tzatziki all work well next to this salad. It also fits into a bigger Mediterranean spread with hummus, grilled vegetables, and sliced cucumber and tomato on the side. I usually pack a scoop in a lunchbox with a piece of pita.

Is this lentil salad with feta gluten free?

Yes, this salad is naturally gluten free, since lentils, vegetables, feta, and the lemon-oregano dressing don’t contain wheat. Just check the label on your feta and olives if you need a strict gluten-free product, since some brine or seasoning blends add extra ingredients.

What’s the difference between this salad and Greek fakes soup?

Fakes is a warm, brothy Greek lentil soup, while this dish is a cold salad dressed with lemon and olive oil instead of simmered in broth. Both use similar lentils and herbs, but the texture, temperature, and how you eat them are different.

More from the kitchen

• the One-Pan Greek Chicken and Rice Bake with Feta and Lemon
• our One-Pan Mediterranean Chicken with Lemon and Olives
• One-Pot Creamy Lemon Orzo with Feta, Spinach and Dill recipe
• Soft Greek Lemon Yogurt Cake with Lemon Syrup Soak recipe